The perfect Bank Holiday breakfast!
When you see how easy these churros are to make, you’ll keep thinking up reasons to make them. Admittedly, you need a moderate expertise level to put these together or a foolproof Churro Battle Plan.
Churro Battle Plan
Weigh out the ingredients specified below, and prep a large saucepan on your hob. Prep a piping bag (or large ziplock freezer bag!) with a star shaped nozzle.
Mix the churro ingredients and put into the piping bag. Clear the decks and tidy up your work area.
Fill up your saucepan with veg oil or alternatively use a deep fat fryer. Heat the oil on quite a high heat until it shimmer, just before smoking, and squeeze 6inch/15cm strips of dough into the oil.
Fry for around 5 to 8 mins or until they are golden brown. Take them out of the oil and dredge them through cinnamon sugar.
If you want to dunk your churros into molten dark chocolate as they do on the continent then make the following chocolate ganache.
For the dough:
475ml water 40g butter
25g sugar 5ml vanilla paste
260g plain flour pinch of sea salt
2 large eggs beaten into the churro mixture once slightly cooled
veg oil for frying
For the cinnamon sugar:
1 & 1/4 tspn cinnamon
For the ganache:
175ml double cream
140g dark chocolate
pinch of sea salt